CHEF JOHN'S SALMON LOAF
Canned salmon is a great, inexpensive source of proteins and omegas, and you may have stocked up on a few cans but not known what to do with them. This tasty shelter-in-place salmon loaf is so good for you! While salmon right out of the can may not be the most appealing thing to look at, this salmon loaf is so delicious that we can surely forgive some of its visual shortcomings. Remember, looks are less important than personality (and taste!) and this easy salmon loaf is proof of that. Serve with your favorite tartar sauce, cocktail sauce, or hot, white cream sauce.
Provided by Chef John
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Baked Salmon Recipes
Time 1h10m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Generously butter a loaf pan.
- Melt butter over medium heat in a saute pan until bubbling. Toss in onion, give the pan a quick shake, and stir with a wooden spoon; cook for 1 minute. Turn off the heat and allow to cool.
- Place salmon in a large mixing bowl and mash with a fork. Add cracker crumbs, salt, cayenne pepper, Worcestershire sauce, rice vinegar, butter, and onions; mix and mash with a spatula or spoon until smooth.
- Separate eggs, adding whites to a clean glass, metal, or ceramic bowl and adding yolks to salmon mixture. Mix egg yolks and salmon until well combined.
- Whisk whites to medium stiff peaks. Gently fold into salmon mixture in 2 additions.
- Transfer salmon mixture into the prepared loaf pan. Smooth the top with a spatula to even it out and shake and tap the pan to remove any air bubbles.
- Bake in the center of the preheated oven until a toothpick comes out clean, about 45 minutes. Let rest for 5 minutes, then carefully turn loaf out onto a cutting board. Slice and serve.
Nutrition Facts : Calories 361.5 calories, Carbohydrate 7.9 g, Cholesterol 213.1 mg, Fat 23.4 g, Fiber 0.5 g, Protein 28.7 g, SaturatedFat 10.1 g, Sodium 879.9 mg, Sugar 1 g
SALMON LOAF
Salmon, cracker crumbs, milk, egg and butter, baked into a loaf.
Provided by Gloria
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Baked Salmon Recipes
Time 50m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a mixing bowl, combine the salmon, cracker crumbs, milk, egg, salt, pepper, and melted butter. Mix thoroughly.
- Press the salmon mixture into a lightly greased 9x5 inch loaf pan.
- Bake in a preheated oven for 45 minutes or until done.
Nutrition Facts : Calories 292.9 calories, Carbohydrate 7.7 g, Cholesterol 109.6 mg, Fat 16.1 g, Fiber 0.3 g, Protein 27.5 g, SaturatedFat 6.2 g, Sodium 536.4 mg, Sugar 1.6 g
SALMON LOAF
During the Depression, Mom's tasty salmon loaf was a welcome change from the usual meat loaf everyone made to stretch a meal. I still like a lot of the make-do meals of those days, but this loaf is one of my favorites. -Dorothy Bateman, Carver, Massachusetts
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the salmon, onion, bread crumbs and butter. Stir in the egg yolks, lemon juice, parsley, salt and pepper. , In a small bowl, beat the egg whites on high speed until stiff peaks form. Fold into salmon mixture. , Transfer to a greased 8x4-in. loaf pan. Place in a larger baking pan. Add 1 in. of hot water to larger pan. Bake at 350° until a knife inserted in the center comes out clean, 40-45 minutes. Let stand for 10 minutes before slicing., Meanwhile, in a small saucepan, melt the butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir until thickened, 1-2 minutes. Stir in olives. Serve with salmon loaf.
Nutrition Facts : Calories 476 calories, Fat 33g fat (15g saturated fat), Cholesterol 264mg cholesterol, Sodium 1334mg sodium, Carbohydrate 13g carbohydrate (6g sugars, Fiber 1g fiber), Protein 30g protein.
SALMON SPINACH LOAF
For the love of Salmon......If you can't get fresh why not try this. Quick, Tasty, and Healthy recipe.
Provided by fairy chef
Categories Lactose Free
Time 50m
Yield 1 loaf, 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat Oven at 350 degrees.
- Finely chop onion.
- Drain the salmon;.
- Combine spinach, onion,and salmon.
- Add salt & pepper.
- Mix.
- Place in a 6 x 9-inch greased baking dish.
- Bake for 45 minutes.
Nutrition Facts : Calories 137.4, Fat 3.7, SaturatedFat 0.6, Cholesterol 55.2, Sodium 362.9, Carbohydrate 3.4, Fiber 0.5, Sugar 1.2, Protein 21.5
SPINACH LOAF
Provided by Giada De Laurentiis
Categories side-dish
Time 1h50m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Butter a 9-by-5-inch nonstick loaf pan. Line the bottom of the pan with parchment paper. Set aside.
- Place the eggs and milk in a large bowl. Add the bread and stir to combine.
- Heat the butter in a large, high-sided skillet over medium-high heat. Add the onion, 1 teaspoon of the salt and 1/2 teaspoon of the pepper and cook until soft, about 6 minutes. In batches, add the spinach and cook until wilted, about 15 minutes. Drain in a colander. Press gently on top of the spinach to release excess moisture. Set aside to cool slightly. Transfer the spinach mixture to a food processor and blend until smooth. Pour the spinach into the bowl with the bread mixture. Add 3/4 cup of the Parmesan, the remaining salt and pepper and the nutmeg. Stir until smooth.
- Spread half of the mixture on the bottom of the prepared pan. Lay the hard boiled eggs, end-to-end, in a line along the center of the spinach mixture. Add the remaining spinach mixture on top and press gently. Sprinkle the remaining Parmesan on top and bake for 1 hour. Cool 15 minutes, then run a thin metal spatula around the edges of the pan to release the loaf. Invert the loaf onto a cutting board, remove the parchment paper, and cut into slices.
SALMON AND SPINACH TERRINE WITH CUCUMBER-DILL SAUCE
Categories Milk/Cream Food Processor Fish Bake Salmon Scallop Spinach Fortified Wine Summer Chill Bon Appétit
Yield Serves 12 as a first-course
Number Of Ingredients 15
Steps:
- Preheat oven to 325°F. Spray nonstick spray inside 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan. Melt butter in small saucepan over medium-low heat. Add shallots; sauté until tender, about 2 minutes. Add vermouth and simmer until liquid is reduced to 1 tablespoon, about 6 minutes. Cool.
- Finely chop salmon and scallops in processor. Add shallot mixture, breadcrumbs, egg, salt, pepper and pepper sauce. With machine running, gradually add cream and process just until puréed.
- In medium bowl, mix spinach with 1 cup salmon purée. Spread half of remaining purée in pan. Spread spinach mixture over purée in pan. Spread remaining salmon purée over spinach mixture. Cover with buttered waxed paper.
- Place loaf pan in roasting pan. Add enough hot water to roasting pan to come 1/2 inch up sides of loaf pan. Bake terrine until thermometer inserted into center registers 140°F, about 55 minutes. Transfer loaf pan to rack and cool. Remove waxed paper. Cover and chill until cold, at least 4 hours and up to 1 day.
- Invert terrine onto platter. Cut crosswise into 12 slices. Transfer 1 slice to each plate. Spoon Cucumber-Dill Sauce alongside. Garnish with dill sprigs.
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